Koreans have a way with marinated beef that is a culinary wonder. Thin slices of meat are marinated in a salty and sweet marinade and then grilled to create charred slices that are eaten with plain white rice, in lettuce wraps, or as a major component in other dishes like bibimbap.
Bulgogi – Korean Grilled Beef
- Food Processor or blender
- Large cast iron skillet
- Gallon freezer bags
- 1½ lb Boneless ribeye steak, cut across the grain into ⅛-inch slices
- ¼ cup Light soy sauce
- ½ medium Asian or bosc pear, peeled and cored, or 1 tbsp mirin
- 4 cloves Garlic, peeled
- ½ inch Ginger root, peeled, sliced, and crushed
- ¾ cup Onion, peeled and roughly chopped
- 1 Scallion, roughly chopped
- 1 tbsp Brown sugar
- 1 tbsp Sesame oil
- 1 tsp Black pepper
- 1 tsp Toasted sesame seeds
- 6 Thin slices peeled carrot
- Marinate Beef – Combine garlic, ginger, pear, and onion in a food processor and process into a smooth paste. Transfer to a ziploc bag and add the rest of the ingredients, including the meat. Seal and massage to be sure everything is covered. Refrigerate for at least 30 minutes.
- Cook – Heat a large skillet over high heat. Add meat and juices to the skillet and cook until the liquid has boiled away and the meat has started to brown around the edges. Sprinkle sesame seeds on top and serve hot from the pan.
- If meat is going to be cooked on an outdoor grill, cut slices a little bit thicker.
- For tougher cuts of steak, marinate longer.